Lentil Salad with Feta Cheese and Walnut Oil


The Pressure Cooker Gourmet

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

Fresh-cooked lentils, preferably the French green kind because they’re nuttier; feta cheese, preferably imported; and pure walnut oil. Not such out-of-the-way ingredients these days; you can find them in most (or many) urban groceries. But the combination is extraordinary. From mainstay of my deli counter to soccer team potlucks, neighborhood holiday buffets, and backyard summer picnics, this salad is a take-out dish that never gets tired.

Cooking Methodpressure cooking



Total Timeunder 15 minutes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian

Equipmentpressure cooker

Mealdinner, lunch

Taste and Texturenutty, salty, savory, tangy

Type of Dishsalad


  • 2 to 2½ cups Basic Brown or Green Lentils
  • 3 scallions, trimmed and thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¼ cup freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste
  • 1/3 cup walnut oil or extra virgin olive oil, plus extra for drizzling
  • Inside leaves from 1 head romaine lettuce
  • ½ cup crumbled feta cheese


  1. Place the lentils, scallions, parsley, lemon juice, salt and pepper, and oil in a large bowl and toss to mix. Cover the bottom of a serving platter with the lettuce leaves. Spoon the lentils on top of the lettuce and sprinkle the cheese over the lentils. Drizzle a little extra walnut oil over all and serve.


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